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Paul Bocuse L'Auberge du Pont de Collonges - Lyon, France

Paul Bocuse
His Fresco on the wall

3 Michelin Stars

Chef Paul Bocuse Signature Pose

Love the antiquity

Military Run Kitchen


Shiny Copper Pots



Paul Bocuse Menu Grande Tradition Classique


Japanese translation
Paul Bocuse's Peugeot Pepper and Salt

Bille Cart- Salmon Rosee Champagne

Champagne Rosee

Paul Bocuse Champagne Glass

Silver Utensils and Vileroy & Boch Paul Bocuse China




Amuse Bouche

Rochefort Cheese Pyramid & Hazelnut, Honey and Shrimps with Citroen Jelly

Pumpkin Soup

Paul Bocuse's China

Bread

Scallop of Foie Gras with Passion Fruit Sauce

Up close
Truffle soup V.G.E. (dish created for the French President in 1975)

Even the bowl states its history
Flaky crust on top


Shaved Black Truffles

Filet of sole with pasta and brulee white sauce (Paul Bocuse's Master Fernand Point's recipe)

Paul Bocuse Wine Cellar

Paul Bocuse USB stick for sale

une soiree d'exception

Beaujolais winemaker's sherbet

Silver tray and cutlery
Bresse chicken cooked in a bladder a la Mere Fillioux

Punctured the bladder


Bresse Chicken with truffle tucked under the skin

Morel Mushrooms sauce


Voila, Atas Chicken Rice!

Welcome to Cheese Heaven

Fromage overdose


Fromage Blanc

Fresh Cheese
Rochefort and Tomme de Savioe
Paul Bocuse mini tier sweets

Paul Bocuse Chocolate Mousse

Desserts fit for a King

île Flottante (Floating Island)

Not sure but I love the monogram Paul Bocuse silver tray

Pistachio Cake

Chocolate Cake

Creme Brulee

Mini Tarts

Pies and Fruits

Ice Cream and Berries

Meursault 2007

How I am going to survive this?

Grandma Bocuse' recipe île Flottante

Vanilla Ice Cream on a bed of raspberries

@pandajetsetter to the rescue
The limousine ride after dinner

An opulent dinner fit for royals. This year 2015, I granted myself a calorific dinner indulging some of the French cuisine greatest classic hits. I was so stuffed mid way at the Bresse Chicken cooked in a bladder. It was eye-opening to watch well orchestrated service, knowing its military precision cooking allowed the timing to be perfect. All in all, I paid SGD$550 per person with a bottle of wine. Its really fun to dine and watch the maitre d' perform duty like carving on table side. I had the biggest menu for dinner which is Menu Grande Tradition Classique. Well deserved 3 Michelin stars.

Pictures by MSW
Paul Bocuse L'Auberge du Pont de Collonges - Lyon, France Reviewed by Ah Wee on 7:40 AM Rating: 5

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